Flavorful Greek Chicken Bowls: Zesty Weeknight Dinner (Print Version)

Flavorful Greek Chicken Bowls deliver bright, zesty Mediterranean tastes for a quick weeknight meal. Easy to prep, honestly delicious!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free (if served with rice/quinoa), Dairy-Free (if no feta/tzatziki or subbed)

# Ingredients:

→ For the Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - Juice of 1 large lemon
04 - 2 tsp dried oregano
05 - 3 cloves garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ For the Bowl Assembly

08 - 1 red onion, thinly sliced or diced
09 - 1 large cucumber, diced
10 - 1 pint cherry tomatoes, halved
11 - 1/2 cup crumbled feta cheese
12 - Cooked rice, quinoa, or mixed greens (for serving)

→ For the Tzatziki (Optional, but recommended!)

13 - 1 cup plain Greek yogurt (full-fat is my favorite!)
14 - 1/2 large cucumber, grated and squeezed dry
15 - 1 clove garlic, minced
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp fresh dill, chopped (optional)
18 - Salt and pepper to taste

→ Optional Extras & Garnish

19 - Fresh parsley, chopped (for garnish)
20 - Pita bread (for serving)

# Instructions:

01 - First things first, let’s get that chicken soaking up all the good stuff. In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, a good pinch of salt, and some freshly ground black pepper. Now, add your boneless, skinless chicken thighs, tossing them until they’re completely coated. I usually just use my hands for this, getting them all messy – it’s part of the fun! Cover the bowl and pop it in the fridge for at least 30 minutes, or up to 4 hours. Honestly, the longer it marinates, the more flavor those Flavorful Greek Chicken Bowls will have, so don't rush it if you can help it!
02 - While the chicken is doing its thing, let’s get the rest of our bowl components ready. Dice your red onion, cucumber, and halve your cherry tomatoes. Set those aside. For the tzatziki, grate your cucumber (I usually squeeze out a little extra water so it's not too watery, learned that the hard way!), then stir it into the Greek yogurt with more minced garlic, a splash of lemon juice, and a sprinkle of fresh dill if you have it. Season with salt and pepper. I always taste it here, adjusting the lemon or garlic. Oops, almost forgot the dill one time, and it just wasn't the same!
03 - Heat a large skillet over medium-high heat. Once it’s hot, add your marinated chicken thighs, shaking off any excess marinade. Cook for about 5-7 minutes per side, or until they’re beautifully golden brown and cooked through (internal temperature should be 165°F or 74°C). This is where your kitchen starts to smell absolutely divine – that sizzling garlic and oregano! Don’t overcrowd the pan; you might need to cook them in batches. I once tried to cram them all in, and they just steamed instead of searing. Big mistake!
04 - Now for the fun part: building your Flavorful Greek Chicken Bowls! If you’re using rice or quinoa, get that into your bowls first. Slice your cooked chicken thighs into strips or chunks. Arrange the chicken over your base, then pile on those fresh veggies – the diced red onion, cucumber, and cherry tomatoes. I love seeing all those vibrant colors come together; it’s like a little edible rainbow. Sometimes I get a little overzealous with the toppings and my bowl overflows, but hey, more to love!
05 - Drizzle a generous dollop (or two, no judgment here!) of your homemade tzatziki over everything. Crumble a good amount of feta cheese on top. If you have extra fresh herbs like parsley or dill, a sprinkle adds a lovely fresh finish. This is where I often make a mess with the tzatziki, but it wipes up easily. Honestly, it’s the combination of the warm chicken, cool veggies, and creamy dressing that makes these Flavorful Greek Chicken Bowls so incredibly satisfying!
06 - There you have it! Your delicious and Greek Chicken Bowls are ready to be devoured. Take a moment to admire your handiwork before digging in. The contrast of the tender, zesty chicken with the crisp, cool vegetables and creamy tzatziki is just perfect. I love serving these immediately, but they're also fantastic for meal prep. The flavors just meld beautifully. Enjoy every single bite, hon!

# Notes:

01 - Don't skip marinating the chicken; it's honestly the secret to truly tender, juicy meat.
02 - Squeeze excess water from grated cucumber for tzatziki, or it'll be too runny—I learned that the hard way!
03 - Always taste your tzatziki before serving and adjust seasonings; it makes all the difference.
04 - A sprinkle of fresh mint or parsley over the finished bowls adds a gorgeous aromatic lift.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - large skillet
04 - cutting board
05 - sharp knife
06 - grater (for cucumber)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 40-50g

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